Pat-in-the-pan Oil Pastry

INGREDIENTS

INSTRUCTIONS

if using self-rising flour Omit salt.  Mix flour, oil and salt until
all flour is moistened. Sprinkle with  water, 1 tablespoon at a time,
tossing with fork until all water is  absorbed. Gather pastry into a
ball. Press in bottom and up side of  pie plate, 9 X 1-1/4 inches;
flute edge. Fill and bake as directed in  recipe. 8 SERVINGS; 150
CALORIES PER SERVING. For Baked Pie Shell:  Heat oven to 475 degrees.
Prick bottom and side thoroughly with fork.  Bake 10 to 12 minutes or
until light brown; cool.In 1950 we  introduced a Stir-N-Roll pastry
that used vegetable oil instead of  shortening and a spoon instead of a
pastry blender. Our  Pat-in-the-Pan Oil Pastry is even easier because
you don't have to  roll out the pastry.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 145.8mg
Potassium: 22.3mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g